Salmon Skewers over Roasted Vegetables

Heat oven to 425 degrees F.

In a small bowl, whisk together
vinegar, mustard, paprika, 1/4 tsp of
the salt and 1/8 tsp of the pepper.
While whisking, add oil in a stream.

Toss potatoes with 2 tbsp of the
dressing and spread onto a rimmed
baking sheet. Sprinkle paprika on cut
side of onion and add to pan, cut side
up. Roast at 425° for 20 minutes.

Stir potatoes and push to one side
of the pan. Remove onion to a cutting
board. Toss asparagus with 1 tbsp of
the remaining dressing and add to
pan. Continue to roast at 425 degrees for
20 minutes.

Meanwhile, toss salmon with
remaining 2 tbsp dressing. Cut onion
into 4 wedges, then cut wedges in half.
Thread eight 6- to 8-inch skewers
with salmon, onion and cherry
tomatoes. Season with 1/4 tsp salt
and 1/8 tsp pepper.

Remove potatoes and asparagus
from oven. Season with remaining
1/4 tsp salt and 1/4 tsp pepper. Turn
oven temperature up to broil.

Broil skewers, 4 inches from heat,
for 5 minutes, turning once. Serve
skewers over roasted vegetables.